 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Had this receipe for years. So Good. Clipped from magazine and adapted to a lower fat version. Ingredients:
4 slices turkey bacon |
4 medium onions, chopped |
14 ounces diced tomatoes |
1/8 teaspoon pepper |
3 tablespoons low-fat milk |
2 tablespoons parsley, chopped |
8 ounces pasta (rigatoni is good) |
parmesan cheese |
Directions:
1. Dice Bacon. In a 10-inch skillet over medium low heat, cook bacon until browned. With slotted spoon remove bacon to paper towel and let drain.
2. Chop onions.
3. In remaining fat in skillet, over medium heat,cook onions until very tender. Add canned tomatoes and pepper; over high heat, bring to a boil. Then reduce heat to low; and simmer, 10 minutes.
4. Let cool slightly. Pour tomato mixture and milk into a food processor or blender and blend at low speed until smooth.
5. Return sauce to skillet; stir in bacon and parsley; heat through. Makes about 1 1/2 cups sauce serve with pasta. Sprinkle with parmesan.
|
|